Directions

1. 1

   Make the crust: Whisk together all-purpose flour, whole-wheat pastry flour, turmeric, baking powder, and 3/4 teaspoon salt in a large bowl. Add cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Drizzle in ice water one tablespoon at a time, tossing gently with a fork, until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

2. 2

   Prepare the filling: Heat 5 tablespoons canola oil in a medium saucepan over medium-high heat. Add minced scallions and Scotch bonnet pepper, cooking for about 1 minute until fragrant. Add ground beef and cook, breaking it up as it browns, about 5 to 7 minutes, until no pink remains. Drain excess fat if needed.

3. 3

   Reduce heat to medium-low. Stir in dried thyme, breadcrumbs, 1/4 cup water, and 1/4 teaspoon salt. Simmer gently for 3 to 5 minutes, stirring occasionally, until the filling is moist but not wet. Remove from heat and let cool slightly.

4. 4

   Preheat oven to 400°F (200°C). Remove dough from refrigerator and roll out between two sheets of parchment paper to about 1/8-inch thickness. Cut into 6 rectangles or circles, approximately 5 inches across.

5. 5

   Divide cooled beef filling evenly among dough pieces, placing it on one half of each rectangle or circle and leaving a 1/2-inch border. Brush borders with beaten egg yolk. Fold dough in half over filling and press edges firmly to seal, then crimp with a fork for decoration.

6. 6

   Place patties on a baking sheet lined with parchment paper. Brush tops with remaining beaten egg yolk. Bake for 18 to 22 minutes, until golden brown and crispy. Cool for 2 to 3 minutes before serving.